Healthy & Special Diets > Ketogenic (Keto) Recipes > Keto Dinners > Keto Stir-Fries

Keto Shrimp Stir-Fry with Broccoli and Peppers

A quick and easy keto-friendly stir-fry featuring succulent shrimp, crisp broccoli, and colorful bell peppers, all tossed in a savory keto stir-fry sauce. Perfect for a weeknight dinner!

Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 500 g Shrimp, peeled and deveined
  • 2 cups Broccoli florets
  • 1 each Bell peppers (red, yellow, orange), sliced
  • 2 tbsp Soy sauce (or coconut aminos for paleo)
  • 1 tbsp Sesame oil
  • 1 tsp Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp Swerve (or other keto-friendly sweetener)
  • 1/4 tsp Xanthan gum (optional, for thickening)
  • 1/4 tsp Red pepper flakes (optional)
  • 2 Green onions, chopped, for garnish
  • 1 tsp Sesame seeds, for garnish

Preparation

First, prepare your ingredients. Wash and chop the broccoli into florets. Slice the bell peppers into thin strips. Grate the ginger and mince the garlic. Make sure the shrimp is peeled, deveined, and patted dry with a paper towel. This helps it brown nicely during the stir-fry.

Making the Keto Stir-Fry Sauce

In a small bowl, whisk together the soy sauce (or coconut aminos), sesame oil, grated ginger, minced garlic, Swerve, xanthan gum (if using), and red pepper flakes (if using). Whisk until the Swerve is dissolved and the xanthan gum is fully incorporated to avoid clumps. The xanthan gum will help thicken the sauce slightly, but it's optional.

Stir-Frying the Ingredients

Heat a large wok or skillet over high heat. Add a tablespoon of oil (such as avocado oil or coconut oil) to the hot pan. Once the oil is shimmering, add the shrimp and stir-fry for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the pan and set aside. Add the broccoli florets and bell peppers to the wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. Add the cooked shrimp back to the wok. Pour the prepared stir-fry sauce over the shrimp and vegetables. Stir-fry for another 1-2 minutes, or until the sauce has thickened slightly and everything is heated through. Remove from heat and garnish with chopped green onions and sesame seeds, if desired.

Serving Suggestions

Serve immediately over cauliflower rice or zucchini noodles for a complete keto meal. You can also serve it as a main dish with a side salad.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Calories: Approximately 120 kcal
Fat: 7g
Protein: 12g
Net Carbs: 4g

Other Important Considerations for Nutrition

Adjust the sweetener to your taste preferences. Be mindful of your sodium intake, especially if using soy sauce. Coconut aminos are a lower-sodium alternative. Ensure your shrimp is cooked thoroughly to avoid foodborne illness.

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FAQ

  • Can I use frozen shrimp?

    Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking and pat it dry with paper towels to remove excess moisture.
  • Can I substitute the vegetables?

    Absolutely! Feel free to use other keto-friendly vegetables like zucchini, mushrooms, or spinach. Just adjust the cooking time accordingly.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.